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Prep Time

Prep Time

20 min

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Total Time

1-1/2 hr

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Calories per serving


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Ingredients (11)
  • 1-1/2 cups graham cracker crumbs
  • 3 tablespoons butter or margarine, melted
  • 1 can (20 oz.) DOLE® Crushed Pineapple, divided
  • 4 packages (8 oz. each) cream cheese, softened
  • 1-1/2 cups sugar
  • 1/2 cup milk
  • 4 egg
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • 1/4 cup all-purpose flour
  • pineapple topping
  1. Preheat oven to 350 F.  Lightly coat 9-inch springform pan with cooking spray.  
  2. Mix together graham crumbs with butter, in medium bowl.  Press into bottom and upsides of springform pan.
  3. Drain pineapple; reserve juice.  Divide pineapple in half.
  4. Beat together cream cheese with sugar until fluffy and smooth.  Beat in milk, until blended.  Beat in eggs, one at a time until blended.  Stir in sour cream, vanilla and flour until smooth.  Stir in 1/2 crushed pineapple.  Pour into springform pan.  
  5. Bake 1 hour or until set.  Cool.  Refrigerate.  
  6. Pineapple Topping:  Combine remaining crushed pineapple, 1 tablespoon sugar, 1-1/2 teaspoons cornstarch and 1/2 teaspoon lemon juice in medium saucepan.  Heat to boiling, stirring until sauce thickens.  Cool.  Spoon over cheesecake when serving.  
  7. Tip:  To prevent cheesecake from cracking, when finished baking turn oven off and leave cheesecake in the oven 3 to 4 hour, until it has cooled to room temperature.  Refrigerate.